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Homemade Lemon Chiffon Cake Recipe

Homemade Lemon Chiffon Cake Recipe photo by Taste of Home

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“My mouth waters just thinking about this sweet, airy cake and its icing laced with the tang of lemon.” says Wendy Littman in Bradenton, Florida. “It was my mom's signature cake.”

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Homemade Lemon Chiffon Cake Recipe

Prep: 30 min. Bake: 30 min. + cooling

Yield: 6 Servings

30 30 60

Ingredients

1 cup all-purpose flour
3/4 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
3 eggs, separated
1/4 cup plus 2 tablespoons cold water
1/4 cup canola oil
1 teaspoon grated lemon peel
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
FROSTING:
2 ounces cream cheese, softened
3 tablespoons butter, softened
2 tablespoons 2% milk
2 teaspoons lemon juice
2-1/3 cups confectioners' sugar

Directions

In a small bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, lemon peel and vanilla; add to dry ingredients. Beat until well blended. In another bowl, beat egg whites and cream of tartar on medium speed until soft peaks form; fold into batter.
Gently spoon into an ungreased 7-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 30-35 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
In a small bowl, beat the cream cheese, butter, milk and lemon juice until smooth. Gradually beat in confectioners' sugar. Run a knife around side and center tube of cake pan. Remove cake to a serving plate; frost. Store in the refrigerator. Yield: 6 servings.

Nutritional Facts 1 slice (prepared with reduced-fat cream cheese and reduced-fat butter) equals 526 calories, 17 g fat (5 g saturated fat), 123 mg cholesterol, 407 mg sodium, 88 g carbohydrate, 1 g fiber, 7 g protein.

Originally published as Lemon Chiffon Cake in Cooking for 2 Winter 2008, p7

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Homemade Lemon Chiffon Cake

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Reviewed on Mar. 21, 2010 by marcoates

This is for mcinque -- I don't do much baking, but I think that 1 cup of flour might be enough. This goes in a 7" tube pan. The other recipes that call for 2 cups of flour go in a 10" tube pan. Also this recipe only has 3 eggs separated compared to the other recipe(s) that call for 7 eggs separated. Hope this is helpful.

Reviewed on Mar. 19, 2010 by mcinque

I would like to make this recipe because I love all things lemon. However, I am concerned that there is only one cup of flour. Can that be correct?